This recipe has been provided by Chef Rodrigo Fernandini and may not meet the specific, science-based dietary guidelines and recipe criteria of the American Heart Association and American Diabetes Association.
Arroz Tapado AKA Covered Rice
Rodrigo Fernandini’s culinary journey began when he was four years old. Born and raised in the capital of the Peruvian gastronomy, he was inspired when his mother was cooking the base of a delicious chicken stew with the combination of garlic and onions. Rodgrigo deeply inhaled and that was it! He graduated from the culinary school of Le Cordon Bleu in Lima and over the last decade has trained in top Peruvian and international restaurants. Today, he is an Airbnb private chef ambassador in Florida, National Basketball Association private Chef, business owner and passionate entrepreneur. earning new dishes and expanding kitchen recipes is Rodgrigo’s favorite game.
Livestream Advanced Prep To cook along with Chef Rodrigo, we recommend preparing all vegetables in advance. We also recommend getting the rice cooking before the live class starts, so the rice is ready when you finish cooking the beef, salsa, and plantains during the livestream.
Toasted Garlic Brown Rice topped with flavorful ground beef, Criolla Salsa, and sweet plantains.
Prep Time: 30 minutes
Cooking Time: 1 hour
For the Rice
2 tablespoons (30 milliliters) avocado oil
2 cloves garlic, chopped
1 ½ cups (300 grams) uncooked brown rice
2 ¾ cups (650 grams) water
½ teaspoon (3 ½ grams) kosher salt
For the Beef
3 tablespoons (45 milliliters) avocado oil
1 white onion, diced
4 cloves garlic, chopped
1 teaspoon (5.9 grams) salt
1 teaspoon (2 grams) black pepper
½ teaspoon (.75 grams) cumin
¾ teaspoon (5 grams) no-salt-added tomato paste
½ carrot, diced
½ bell pepper, diced
1 Caribbean (Scotch bonnet) pepper, chopped (can sub habanero, remove seeds for less heat)
1 Roma tomato, diced
½ cup (100 milliliters) red wine (optional, can sub water or fat-free, low-sodium beef broth)
1 pound (500 grams) ground grass fed top sirloin, all visible fat removed and discarded
1 bunch, or about ¼ cup (10 grams) fresh thyme, chopped (or 1 tablespoon dried)
1 bunch, or about ¼ cup (10 grams) fresh oregano, chopped (or 1 tablespoon dried)
For the Criolla Salsa
½ red onion, julienned
3 limes, juiced
⅓ bunch or about 2 tablespoons (5 grams) cilantro, chopped
½ teaspoon (3.5 grams) kosher salt
¼ teaspoon (.5 grams) black pepper, or to taste
For the Sweet Plantains
2 tablespoons avocado oil, can sub with other neutral vegetable oils, such as canola, corn or olive
2 ripe plantains, sliced into discs
Sunny side up eggs
- For the rice, in a medium saucepan over medium-high heat add the oil and chopped garlic, cook it until golden brown. Add the rice and mix. Add the water and salt and bring to a boil then lower heat to a simmer and cover for 40-45 minutes, or as instructed on package.
- While the rice is cooking, make the beef. In a large pot over very low heat add 3 tablespoons of oil, diced onion, garlic and seasoning (salt, black pepper and cumin). Cook on low, covered for 10 min, stirring occasionally.
- Add tomato paste and cook for 2 minutes.
- Turn up to medium-low heat and add the diced carrots, peppers and tomatoes. Cook for 2-4 minutes until the vegetables begin to soften.
- Add the wine and simmer until reduced by half.
- Add the meat and herbs. Cook over high heat for 5-10 minutes until the meat is fully cooked. Remove from heat and set aside.
- In a medium bowl, combine all ingredients for the Criolla Salsa. Set aside.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add plantain slices and sauté until golden brown on both sides, about 4 minutes.
- To serve, fill each bowl with rice and top with beef, plantains, and Criolla Salsa. If desired, top each bowl with a sunny side up egg. Enjoy!